Veal Shanks With Tomato Sauce Recipes

VEAL SHANKS

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

BRAISED VEAL SHANKS WITH MASHED POTATOES AND TOMATO ONION JUS

Steps:

• Preheat oven to 300°F.
• Cut onions into 1/4-inch-thick rings. Quarter tomatoes lengthwise. Tie each shank securely with kitchen string to keep meat attached to bone and season with salt and pepper. In an ovenproof 5- to 6-quart heavy kettle just wide enough to hold shanks in one layer toss together onions and tomatoes and season with salt and pepper. Add shanks and braise, covered, in middle of oven until very tender, about 3 hours.
• After shanks have been braising for 2 1/4 hours, make mashed potatoes:
• Peel potatoes and cut into roughly 2-inch pieces. In a 4-quart kettle cover potatoes with cold salted water by 2 inches and simmer until tender, about 25 minutes. Reserve 1/2 cup potato cooking water and drain potatoes in a colander. Return potatoes to kettle and add butter and 1/4 cup reserved cooking water. Mash potato mixture with a potato masher until smooth, adding enough of remaining cooking water to reach the desired consistency, and season with salt and pepper. Shanks and potatoes may be made up to this point 2 days ahead and cooled, uncovered, before being chilled separately, covered. Reheat shanks and potatoes before proceeding.
• Transfer shanks, onions, and tomatoes to a platter with a slotted spoon and keep warm, loosely covered. Boil braising liquid until reduced to about 1 cup, about 5 minutes. Season jus with salt and pepper.
• Serve shanks, onions, and tomatoes with mashed potatoes and jus.

VEAL SHANKS WITH TOMATO SAUCE

Steps:

• In large, deep skillet, melt the butter over medium-low heat, and saute the onions, carrots, leeks and celery for about 10 minutes, or until they are soft but not browned. Remove skillet from heat.
• In a separate skillet, heat the oil over medium-high heat. Dredge the veal shanks in flour, and shake off excess. Brown them a few minutes on each side. Remove shanks and place them in the first skillet over the vegetables.
• Deglaze the empty browning skillet with white wine, and then reduce liquid by half. Pour this over the shanks. Put the skillet containing veal shanks back over the heat, and add remaining ingredients and salt and pepper to taste. Bring liquid to a boil; let it boil for 3 to 4 minutes. Reduce heat to low and simmer, covered, for about 1 hour and 15 minutes. Then test the meat; it should be tender.
• In a deep pot, bring lightly salted water to a boil. Add noodles and cook until done, 5 to 10 minutes depending on the thickness. Drain.
• Remove meat from the skillet, and keep it warm. Turn up heat, and reduce cooking liquid until it is fairly thick. Remove bay leaf, parsley sprigs, lemon strip and thyme sprigs. Pour sauce into a blender, and mix at low speed at first. Taste for seasoning. Then blend at high speed for about 10 seconds. Serve veal shanks with noodles on the side; pour sauce over both.

BRAISED VEAL SHANKS WITH WHITE BEAN TOMATO SAUCE

Steps:

• In a kettle heat 2 tablespoons of the oil and the butter over moderately high heat until the foam subsides, in the fat brown the veal shanks, and transfer them to a plate. Pour off the fat from the kettle, add the remaining 3 tablespoons oil, and in it cook the onion, the carrot, the celery, the garlic, the bay leaves, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Return the shanks to the kettle, add the thyme, 5 of the parsley sprigs, the zest, the beans, the tomatoes, the wine, and the broth, and bring the liquid to a boil. Braise the mixture, covered, in the middle of a preheated 350°F. oven, basting the shanks every 30 minutes, for 2 hours, transfer the shanks with a slotted spoon to a plate, and keep them warm, covered. Discard the thyme sprigs and the bay leaves and in a blender or food processor puree the vegetable mixture in batches. (For a chunky sauce, purée half the vegetable mixture and stir the purée into the remaining vegetable mixture.)
• Serve the veal shanks topped with the sauce and sprinkled with the gremolata. Garnish each serving with an additional parsley sprig.
• Make the gremolata.
• In a small bowl stir together the parsley, the zest, and the garlic.

BRAISED VEAL SHANKS IN TOMATO SAUCE

Steps:

• Thoroughly scrub the potatoes. Cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain, peel and cut each into 8 wedges. Set aside.
• Cut the veal into strips. Heat the oil in a pot. Add the veal and cook until light golden. Peel and finely chop the garlic. Add the garlic to the veal and cook until fragrant. Season the veal with salt, pepper and cayenne to taste. Cut the bacon into lardons. Add to the veal and cook, while stirring, until browned. Drain and rinse the beans, and stir into the veal mixture.
• Stir the broth, tomatoes, corn and potatoes into the veal mixture. Cook until heated through, about 5 minutes. Season with salt and pepper to taste. Serve garnished with the sage leaves.

VEAL WITH ORANGE SAUCE

Steps:

• Preheat the oven to a moderate temperature.
• Squeeze the orange juice, and set aside.
• Grate a teaspoon of orange rind, and set aside.
• Dip the slices of veal in flour, then sauté until lightly browned on both sides.
• Transfer the veal to an ovenproof casserole dish, and set aside.
• Pour the orange juice and wine into the still-hot sauté pan.
• Let the orange juice and wine bubble for one minute.
• Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
• Cover with foil and cook for 30 minutes.
• Remove the foil, add some freshly chopped chives and serve.

VEAL SHANK PASTA SAUCE RECIPE - (4/5)

Steps:

• 1. Place the olive oil in a saucepan over medium heat. After a minute, add the chilies and cook for about 30 seconds. Add the veal shank, and raise the heat to medium high; cook, turning as necessary, until the meat is nicely browned, 10 minutes or more. When the meat is just about done, add the garlic, salt and pepper. 2. When the garlic has softened a bit, crush tomatoes and add them, with their juice. Turn the heat to medium-low to maintain a steady simmer. If you are using a broad pot, cover it partially. Cook, stirring occasionally, until the meat is tender and just about falling off the bone, at least 1 hour. 3. Bring a large pot of water to a boil, and salt it. Cook the pasta until it is tender but firm. Remove the veal shank, chop it coarsely, scoop out any marrow and return the meat to the sauce (discard the bone). Remove and discard the chilies. 4. Drain and sauce the pasta; sprinkle it with the herb, toss, and serve.